Udon noodle salad

Udon noodle salad

A refreshing noodle salad with citrus, greens, and sesame dressing, served chilled.
Yield: 4 servings | Prep: 15 minutes | Cook: 10 minutes | Total: 25 minutes

Ingredients: 280 g cooked udon noodles, cooled; 80 ml soy sauce; 30 ml rice vinegar; 2 tablespoons toasted sesame oil; ¼ teaspoon ground black pepper; 15 g coconut sugar; 1 tablespoon grapeseed oil; 50 g green onions minced; 90 g mandarin orange segments; 60 g sliced Persian cucumbers; 1 cup mizuna or arugula; 3 tablespoons toasted sesame seeds.

Method:

1. Cook udon noodles 4–5 minutes until tender, drain, rinse under cold water.

2. In a bowl, whisk soy sauce, sesame oil, rice vinegar, sugar, and pepper; set aside.

3. Heat skillet on medium-high, add grapeseed oil, cook green onions 15–30 seconds.

4. Add soy mixture, cook 30 seconds.

5. Add noodles, toss to heat through.

6. Add half the sesame seeds and extra onion; chill 30 minutes.

7. Toss with oranges, mizuna, and cucumbers; garnish with sesame seeds and serve.

Optional variations:

1. Add grilled chicken or tofu for protein.

2. Replace oranges with mango for tropical flavour.

3. Use soba noodles instead of udon.